• 2 tablespoon olive oil
• 2 sticks celery, thinly sliced
• 1 large yellow onion, diced
• 1 large carrot, diced
• 4 sprigs fresh thyme
• 6 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon allspice
• ¼ teaspoon ground sage
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 3 tablespoon all purpose flour
• 4 cups vegetable stock
• 1 cup coconut milk or favorite non-dairy milk
• 1 cup frozen peas
• 15 oz chickpeas cooked and drained
• 1 teaspoon vegan better than bouillon

Dumpling Mixture

• 2 cups all purpose flour (240g)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon black pepper
• ½ teaspoon salt
• ⅛ teaspoon nutmeg
• ¾ cups non-dairy milk (180g)
• 4 tablespoon vegan butter, melted
• 1 teaspoon maple syrup